Healthy Recipes for Patients with High Cholesterol: Sauerkraut Stew and Spicy Cabbage

29. Sauerkraut Stew with Potato Fries

Ingredients: Half a head of pickled cabbage (about 400g), 250g potatoes, 100g pork, soy sauce

10 ml, 4 g salt, 0.6 g Sichuan peppercorn powder, a pinch of fennel, 12 g scallions, 8 g ginger, and other vegetables.

35 ml oil, 5 g MSG, 3 g chicken bouillon, 400 ml chicken broth.

Preparation method: ① First, slice the pickled cabbage thinly along the stem, then cut it into thin shreds horizontally; remove the potatoes...

Cut the skin into strips about 1 cm thick; slice the pork into thin slices; and finely shred the scallions and ginger.

② Wash the sauerkraut with warm water and squeeze out the water. Rinse the potato strips with clean water to remove the starch on the surface, then drain.

③ Clean the wok, add some oil, and when the wok is hot, first stir-fry the pork slices until they change color, then add the scallions and ginger slices.

Deep fry the ingredients in a wok, then add the shredded pickled cabbage and stir-fry for about 3 minutes, until the moisture in the pickled cabbage is almost gone and a layer of oil forms on the surface.

Add broth, soy sauce, salt, Sichuan peppercorn powder, fennel seeds, and French fries. Stir well, cover the pot, and simmer over medium heat.

After bringing to a boil, simmer over low heat for 10 minutes, stirring occasionally, until the broth has reduced. Add MSG and chicken bouillon.

Once cooked, it's ready.

Efficacy and indications: Sauerkraut is pickled mustard greens. Mustard greens occupy an important place in Chinese vegetable cuisine.

There's an old saying that "vegetables should be paired with ginger and mustard," meaning that regularly eating pungent and warming vegetables like ginger and mustard can dispel wind and dampness.

Avoid cold foods and drinks to prevent seasonal illnesses. Mustard greens contain protein, which, upon hydrolysis, produces various amino acids.

It has the effects of lowering blood lipids and lowering blood pressure.

30. Spicy Cabbage

Ingredients: 750g Chinese cabbage, 10g dried chili peppers, 100ml vegetable oil, 5g salt.

5 grams of MSG, 25 ml of cooking wine, 30 ml of soy sauce, and 25 peppercorns.

Preparation method: ① Wash the Chinese cabbage and break it into pieces. Cut the dried chili peppers into sections and set aside.

② Heat oil in a wok, add Sichuan peppercorns and stir-fry briefly, then add dried chilies and stir-fry until they change color.

Then add the cabbage and salt, stir-fry briefly, then add cooking wine, soy sauce, and MSG, stirring constantly.

Once evenly mixed, it is ready.

Efficacy and Indications: Chinese cabbage has high medicinal value and can be used both as food and medicine. (Traditional Chinese Medicine)

Scholars believe that Chinese cabbage is sweet and neutral in nature, and has the effects of nourishing the stomach, promoting diuresis, relieving fever and irritability.

31. Hot and Sour Braised Lamb

Ingredients: 1000g fresh mutton, 50g pickled vegetables, 25g fresh red chili peppers, 5 dried red chili peppers.

500 ml mutton broth, 25 g green garlic, 50 g cilantro, 50 ml Shaoxing wine, 50 g cornstarch slurry.

15g scallion segments, 15g ginger slices, 30ml soy sauce, 5ml sesame oil, 5g salt, 5g MSG.

Preparation method: ① Remove the large bones from the mutton, wash it, soak it in cold water to remove the blood, and then cook it in the pan.

Boil the pot in cold water for 20 minutes to remove the fishy and gamey smell, then remove and cut into 3 cm cubes; kimchi and green garlic.

Wash and finely chop the ingredients; wash the fresh red chili peppers, remove the stems and seeds, and finely chop them; wash the cilantro.

② Place a wok over high heat, add oil, and heat until it reaches 80% of its maximum temperature. Add the lamb pieces and stir-fry, then add the seasonings.

Add wine, salt, and soy sauce, and stir-fry for another 2 minutes.

③ Line the bottom of a clay pot with bamboo strips, arrange the stir-fried mutton neatly on the strips, and then add scallions.

Add diced ginger, dried red chilies, and mutton broth to a pot and bring to a boil over high heat. Then reduce heat to low and simmer until tender. Remove from heat.

Remove the scallions, ginger, and dried red chilies.

④ Heat oil in a wok until it reaches 80% of its maximum temperature. Add pickled vegetables and fresh red peppers and stir-fry briefly. Then transfer the casserole dish to the wok.

Pour the original broth into a wok, bring it to a boil, add the green garlic, thicken with cornstarch slurry, add MSG, and drizzle with sesame oil.

⑤ Remove the mutton from the pot, invert it onto a plate, and pour the hot and sour sauce and other seasonings from the wok over the mutton.

Garnish the meat with cilantro around the edge of the plate and it's ready to serve.

Efficacy and Indications: Lamb is an excellent food for nourishing and treating the body during the cold winter months. It is sweet in taste and warm in nature, and can help replenish vital energy.

It nourishes Yang, replenishes essence and blood, and benefits those suffering from weakness and fatigue. It has the functions of tonifying the kidneys and strengthening Yang, warming the middle and dispelling cold, warming and replenishing Qi and blood, and invigorating the spleen and stomach.

It has effects such as promoting lactation and relieving stagnation, and also has the effect of delaying aging. Lamb nourishes yang and warms the body, while ginger dispels cold and keeps the body warm.

When combined, these ingredients can dispel external pathogens and treat abdominal pain caused by cold. Lamb is especially suitable for consumption in winter.

32. Longjing Shrimp

Ingredients: 1000g live river shrimp, 11.5g Longjing tea, 1 egg, Shaoxing wine

1.5g salt, 3g salt, 2.5g MSG, 40g starch, and appropriate amount of vegetable oil.

Preparation method: ① Peel the shrimp, squeeze out the shrimp meat, wash it repeatedly 3 times until the shrimp meat is snow white.

Drain the water (or pat dry with a clean, dry towel), place in a bowl, add salt, MSG, and egg white.

Stir with chopsticks until it becomes sticky, then add dry starch and mix to coat the grains.

② Take a teacup, put in the tea leaves, pour in 50 ml of boiling water (do not cover), and let it steep for 1 minute.

Strain out 40 ml of tea juice, and set aside the remaining tea leaves and juice.

③ Place a wok over heat, add oil and heat until it reaches 40-50% of its maximum temperature. Add the shrimp and quickly stir-fry with chopsticks to separate them.

Remove after about 15 seconds and pour into a strainer to drain the oil.

④ Leave a little oil in the wok, place it over heat, add the shrimp, and quickly pour in the tea leaves and tea.

Add the sauce, cooking wine, salt, and MSG, stir-fry a few times, and it's ready to be served.

Efficacy and Indications: Shrimp has the effect of tonifying the kidneys and strengthening yang, and can also be used to treat muscle and bone pain and measles.

It relieves symptoms such as difficulty in evaporation and promotes lactation; it is an excellent nutritional food for those recovering from serious illness or those with weak constitutions. Suitable for...

Suitable for patients with hyperlipidemia.